Preheat oven to Gas Mark 4/180°C/350°F. Spray a standard 11x26cm deep loaf tin with oil. Line base with a piece of baking paper and set aside.

Sift flour, baking powder and cinnamon together in a bowl and set aside.

Beat spread, sugar, sweetener and vanilla essence in a separate bowl using electric beaters until light and creamy. Add eggs, one at a time, ensuring each egg is beaten well before adding the next. Fold through flour, bananas and sour cream, making sure not to overbeat mixture.

Spoon mixture into prepared tin, smoothing surface with a spatula. Bake in preheated oven for approximately 1 hr, or until golden brown and cooked through when tested with a cake skewer.

Notes

This banana bread can be stored in an airtight container for 3-4 days. It is also suitable to freeze for up to 3 months. We suggest slicing the loaf before freezing for best portion control and freshness.

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